Yogurt
Yogurt is a fermented dairy product created by adding specific bacterial strains to milk, a practice that dates back thousands of years. Its health benefits were noted as early as 6000 BCE in Indian Ayurvedic texts, while the Turks in the eleventh century recognized its medicinal properties. Historically, the fermentation process allowed for better preservation of milk, which was crucial before modern refrigeration. The modern understanding of yogurt's health advantages emerged in the early 20th century, particularly through the work of Stamen Grigorov and Yllia Metchnikoff, who linked the bacteria in yogurt to health and longevity. Yogurt is now recognized as a nutritious source of protein, calcium, and several B vitamins, with its tangy flavor arising from the fermentation process that converts lactose into lactic acid. A popular condiment in various cuisines, such as raita in the Indian subcontinent, yogurt remains an integral part of many diets. Despite its benefits, only a small percentage of the U.S. population consumes yogurt on a daily basis, indicating potential room for increased awareness and consumption.
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Yogurt
Yogurt is a fermented dairy product produced by introducing specific bacterial strains into milk. It has been part of the human diet for several thousand years. The first known references to fermented milk’s health benefits appeared around 6000 BCE in Indian Ayurvedic scripts. In the eleventh century CE, the Turks promoted yogurt for medicinal purposes. However, the link between these health benefits and the bacteria used during fermentation was not hypothesized until the twentieth century. Today, yogurt provides a quality source of several essential nutrients in a more preservable state than milk.
Overview
The word “yogurt” is most likely derived from the Turkish word “yoğurmak,” meaning to curdle, coagulate, or thicken. Milk products entered the human diet about six thousand years ago after the domestication of milk-producing animals such as cows, goats, yaks, and camels. In its natural state, milk spoils quickly, which made it difficult to keep prior to refrigeration. However, by 11,000 BCE, Middle Eastern nomads discovered that intestinal juices caused milk to curdle, thereby preserving it. This discovery led to carrying milk inside bags made of animal intestines. With this, the first fermented milk products were born.
For thousands of years, fermentation was the only known method of preserving milk without drying it. While Indian Ayurvedic scripts from 6000 BCE describe the health benefits of fermented milk, the Greeks were the first to mention yogurt in writing. However, the Turks were the first to appreciate the medicinal qualities of yogurt. In texts from the eleventh century, Turkish authors described using yogurt to treat several ailments, including cramps and sunburn. Yogurt was introduced in France in 1542 when King Francoise I’s Turkish allies offered it as a remedy for severe diarrhea.
Modern consideration of yogurt began in 1905 with the work of Stamen Grigorov. A Bulgarian medical student at the time, Grigorov discovered the bacterial strain responsible for the fermentation of yogurt, L. Bulgaricus. Russian Nobel laureate Yllia Metchnikoff built on Grigorov’s work in 1909. Metchnikoff suggested that the bacteria in yogurt played a role in the longevity of Bulgarian peasants.
This work kicked off a fascination with yogurt’s health benefits and led some pharmacies to sell it as a medication. However, yogurt’s commercial success did not arrive until Isaac Carasso, a Spanish doctor, began producing yogurt with jams. His son, Daniel, who was Jewish, fled to France during the Nazi occupation. There he founded a yogurt company, Danone. He later opened the first US yogurt laboratory and factory in 1941, changing the company name to Dannon.
In the twenty-first century, most regulatory agencies define yogurt as a milk product fermented by specific, active bacterial strains, most commonly Streptococcus thermophilus and Lactobacillus bulgaricus. Yogurt is a good source of protein, calcium, potassium, phosphorus, and B vitamins. In addition, the fermentation of the lactose in milk creates lactic acid, which gives yogurt its characteristic tangy flavor and delays the growth of pathogens. Furthermore, this process transforms the calcium, phosphorus, and protein in yogurt into more easily digested forms. Despite yogurt’s nutritional benefits, only 6 percent of the US population consumes yogurt daily.
Bibliography
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Fisberg, Mauro, and Rachel Machado. “History of Yogurt and Current Patterns of Consumption.” Nutrition Reviews, vol. 73, no. 1, 2015, pp. 4–7, doi.org/10.1093. Accessed 13 Jan. 2023.
“Food for Thought: A Short History of Yogurt.” BC Dairy, 18 Jul. 2022, bcdairy.ca/food-for-thought-a-short-history-of-yogurt/. Accessed 12 Jan. 2023.
Magee, Elaine, and Christine Mikstas. “The Benefits of Yogurt.” WebMD, 28 Mar. 2022, www.webmd.com/digestive-disorders/features/benefits-yogurt. Accessed 13 Jan. 2023.
Mayano, Carolina. “Fermentation of Yogurt and the Chemistry Behind It.” Foodunfolded, 8 July 2020, www.foodunfolded.com/article/the-chemistry-behind-the-fermentation-of-yogurt. Accessed 13 Jan. 2023.
Ware, Megan, and Butler, Natalie. “Everything You Need to Know about Yogurt.” MedicalNewsToday, 1 Nov. 2018, www.medicalnewstoday.com/articles/295714. Accessed 12 Jan. 2023.